Breakfast n Supper

Mattman3969

Scrambled Egg with onion and sweet pepper fatty 

1lb sausage flattened out in a gal ziplock 

Layered with scrambled eggs and sautéed onions and sweet peppers

Rolled up awaiting the bacon

Wrapped in bacon and on the small


Done and cooling  off a bit 

Sliced


And now for supper.  Cedar planked Parmesan and Herb Potatoes with CI Seared Chicken Breast 

Cooked potatoes for about 30mins raised direct at 350 while the planks were heating up.  Then sliced the taters and hit with fresh thyme,rosemary, oregano and basil with parm mixed in.  Onto the plank 

Meanwhile the chicken was getting happy in the CI 


After the sear the chicken was added to the plank to get to finish temp 

And plated 

dopey

Hell yeah! and the diamond plate FTW!

lousubcap

I should know better than to look at your threads- What a double play.  That fatty is a true banquet.  Never mind the evening presentation, sealed with the diamond plate.  Great groceries across the board.  Most eggcellent.

bgebrent

Outstanding Matt.  You've been eating very well my friend!

Mattman3969

dopey said:

Hell yeah! and the diamond plate FTW!

Thank you sir!!  I don't know what I'd do without the diamond plate.   

lousubcap said:

I should know better than to look at your threads- What a double play.  That fatty is a true banquet.  Never mind the evening presentation, sealed with the diamond plate.  Great groceries across the board.  Most eggcellent.

Thanks Cap!!

bgebrent said:

Outstanding Matt.  You've been eating very well my friend!

Thanks Buddy!

Rte1985

Well played!  Inspiring actually!

maso

Oh. Em. Gee. 

I think this this thread is lifechanging. Both cooks make me want to try this so much! I do have one question on your fatty. 

How much do you let the eggs cool before wrapping? And how long does it take to cook do you think? (Ok two questions)

YukonRon

Great cooks Matt! Both are off the charts my friend.

Mattman3969

Rte1985 said:

Well played!  Inspiring actually!

Thank you!!

maso said:

Oh. Em. Gee. 

I think this this thread is lifechanging. Both cooks make me want to try this so much! I do have one question on your fatty. 

How much do you let the eggs cool before wrapping? And how long does it take to cook do you think? (Ok two questions)

I don't think any of my cooks have ever been called life changing.   Thank you for the compliment.  As for the egg mixture I let it cool completely before laying it on the sausage.  The sausage was at room temp but I think next time it will go in the freezer to stiffen up a bit before I roll it up.  Cook time was roughly 1 1/2hrs at 275° indirect.  

YukonRon said:

Great cooks Matt! Both are off the charts my friend.

Thanks Ron!!  

Theophan

I love the look of stuffed and rolled meats, haven't tried it yet.  Yours looks wonderful!

Monty77

very cool, great looking meals 

Biggreenpharmacist

Looks awesome as usual. 

SciAggie

That fatty is ridiculous. I've never done one, but I think that will have to change. Supper looks delicious as well. 

caliking

Please tell me you had some biscuits for that fatty.  

Biscuit + slice of fatty + dollop of honey = oh damn.  

tjosborne

Yum! Great pics, great presentation.